Competition Barbeque Team

THRILLER SHRIMP Often pirates were tucked away in coves in out of the way places. We can only guess what they ate. I'm thinking it was most likely wild boar (Pig roast!) and shrimp which were very plentiful in their time. The old way to cook shrimp was to boil it in sea water. The salt giving the only seasoning. This is good - I had to try it. But what if we modernized this a bit? Science tells us that all life arose from the sea millions of years ago. My research shows that the closest substance we have today to that ancient life giving primordial soup is - you guessed it - beer! 2 Lbs Large Shrimp (Head on if You Dare) 2 Cans of Cheap Beer 1 Stick Butter 4 Cloves of Garlic 3 Freash Rosemary Sprigs 1 - 2 Tablespoons of Cayanne Pepper Rinse the shrimp and set aside Shell and devein if you feel you must. Crush or chop the garlic into small pieces. Put about a tablespoon of butter in a large stock pot over low heat and add the garlic when melted. Stir until golden but do not burn. Pour in two cans of cheap beer. The cheaper the better. It may have something to do with under processing or the rush to market but cheap beer seems to give the best flavor. If you want you can try a little more posh beer. Look for something malty but not to dark. When I get bored someday I plan to try New Castle Brown Ale but I hate to waste it. Chop the remaining butter and toss in with the rosemary and cayenne pepper. Raise heat and bring to a boil striring until the butter is melted and well mixed. As soon as the 'primordial soup' boils, stir in the shrimp. Bring shrimp back up to a simmer. Stir occasionally until done - about 2 to 4 minutes until done. The shrimp will turn pink and opaque. There is no reason to over cook your shrimp - no one wants it mushy. It should be firm and a little crispy. Serve immediately. I like shrimp shell on with a quick dip in cocktail sauce. You can also serve this over pasta or rice, peel first. Or try the pirate way. A Po' Boy! (Remember Jean Lafeate spent a lot of time in New Orleans.) Grab a soft sub roll, slather the inside with cocktail or tarter sauce and stuff with as many peeled shrimp as it will hold. This is what I saved that New Castle Brown Ale for.